fresh ricotta cheese

chapters

This is an amazing recipe for a rich & creamy ricotta cheese. You'll never go back to store bought. If you don't like ricotta, give it a try before you decide as it has changed the minds of ricotta detractors.

Instructions

1. in a medium saucepan warm the milk and cream over moderately high heat until the surface becomes foamy and steamy and an instant read thermometer inserted in the milk registers 185degrees. Don't let the milk boil. Remove from heat. Add the vinegar and stir gently for 30 seconds. The mixture will curdle immediately. Add the salt and stir for 30 seconds. Cover the pot with a clean towel and let stand for 2 hrs.

2. line a large colander with cheese cloth allowing several inches of overhang. Set the colander in a large bowl. Using a slotted spoon transfer curds to the colander. Carefully, gather the corners of the cheesecloth and close with a rubber band. Let the ricotta stand for 30 minutes gently pressing and squeezing the cheesecloth occassionally to drain off the whey. Transfer the ricotta to a bowl and use at once or cover and refrigerate. Ricotta can be refrigerated for up to 4 days.